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nutritional properties, bioactive potential, and food application
Pigmented Grains: Nutritional Properties, Bioactive Potential, and Food Application highlights the potential of pigmented grains crops in the human diet and their health benefits due to presences of the rich source of phytochemicals and pigments.Divided in 13 chapters, the book covers the breeding approaches and techniques for producing pigmented grains, the functionality and nutritional properties of wheat, rice, maize, barley, oats and rye, sorghum, millets, and pseudo cereals such as amaranth, quinoa and buckwheat. The book also covers processing of pigmented grains and effect on their functionality, besides utilization of pigmented grains and their by-products in a variety of products.A comprehensive reference written for teachers, scientists, researchers, students and all others who have interest in pigmented grains their potential nutritional value, utilization in food processing, value addition, and combating malnutrition and nutritional security.- Discusses nutrition, bioactive potential, and opportunities for use in food products- Presents processing techniques for extraction and enhancing product quality from pigmented grains- Covers breeding approaches and techniques for producing pigmented grains- Includes wheat, rice, maize, barley, oats and rye, sorghum, millets, amaranth, quinoa, and buckwheat.
2.5 Genome-wide association study -- 2.6 Augmenting healthy food product delivery by incorporating novel traits through breeding -- 2.7 Conclusion -- References -- 3 Pigmented wheat: functionality beyond basic nutrition -- Chapter outline -- 3.1 Introduction -- 3.2 Types and breeding -- 3.3 Bioactive constituents -- 3.3.1 Flavonoids -- 3.3.2 Phenolic acids -- 3.3.3 Carotenoids -- 3.3.4 Tocols -- 3.3.5 Alkylresorcinols -- 3.4 Disease-preventive effects -- 3.4.1 Antioxidative effects -- 3.4.2 Antidiabetic properties and obesity prevention -- 3.4.3 Antidyslipidemic and cardioprotective effects -- 3.4.4 Neuroprotective effects -- 3.4.5 Anticancer properties -- 3.5 Conclusion -- References -- 4 Nutritional quality, phytochemistry and health benefits of pigmented rice -- 4.1 Introduction -- 4.2 Nutritional composition of pigmented rice/paddy -- 4.2.1 Macronutrients -- 4.2.1.1 Carbohydrates -- 4.2.1.2 Proteins -- 4.2.1.3 Fats and oils -- 4.2.2 Micronutrients -- 4.2.2.1 Vitamins -- 4.2.2.2 Minerals -- 4.2.3 Fiber content -- 4.3 Phytochemical profile of pigmented rice/paddy -- 4.3.1 Anthocyanins and phenolic compounds -- 4.3.2 Other flavonoids -- 4.4 Factors affecting nutritional quality and phytochemistry -- 4.4.1 Genetic factors -- 4.4.2 Environmental factors -- 4.4.3 Agricultural practices -- 4.4.4 Postharvest handling and processing -- 4.5 Effect of processing and comparison with other rice varieties -- 4.6 Health benefits of pigmented rice/paddy -- 4.6.1 Antioxidant properties -- 4.6.2 Antiinflammatory effects -- 4.6.3 Cardiovascular health benefits -- 4.6.4 Antidiabetic potential -- 4.6.5 Anticancer properties -- 4.6.6 Other health benefits -- 4.7 Bioavailability and absorption of bioactive compounds -- 4.7.1 Factors influencing bioavailability -- 4.7.2 Interactions with other dietary components -- 4.7.3 Methods to enhance bioavailability.
4.8 Conclusion -- References -- 5 Phytochemicals in pigmented maize and their promising health benefits -- 5.1 Introduction -- 5.1.1 Overview of pigmented maize -- 5.2 Structure and composition of phytochemicals in pigmented maize -- 5.3 Health benefits of phytochemicals in pigmented maize -- 5.3.1 Antioxidant properties -- 5.3.2 Anticancer activity -- 5.3.3 Antidiabetic activity -- 5.3.4 Antiinflammatory activity -- 5.3.5 Protection of heart health -- 5.3.6 Neuroprotection -- 5.4 Conclusion and future perspectives -- References -- 6 Potential benefits of pigmented barley in human health -- 6.1 Introduction -- 6.2 Biochemical composition of pigmented barley -- 6.2.1 Macronutrients -- 6.2.2 Micronutrients -- 6.3 Health benefits related to fibers -- 6.4 Health benefits related to polyphenols -- 6.5 Conclusion -- References -- 7 Nutritional characteristics and phenolic compounds in pigmented oats and rye -- 7.1 Introduction -- 7.2 Nutritional characteristics -- 7.3 Phenolic composition and their health benefits -- 7.3.1 Oat -- 7.3.2 Rye -- 7.4 Realm of applications -- 7.4.1 Functional foods -- 7.4.2 Bakery industry -- 7.4.3 Animal feed -- 7.4.4 Brewery industry -- 7.4.5 Nutraceuticals and supplements -- 7.5 Future aspects -- 7.6 Conclusions -- References -- 8 Phyto-nutritional components and health-promoting aspects of pigmented sorghum -- Chapter outline -- 8.1 Introduction -- 8.2 Sorghum kernel structure -- 8.3 Phyto-nutritional components in pigmented sorghum -- 8.3.1 Nutritional profile -- 8.3.1.1 Carbohydrates -- 8.3.1.2 Fibers -- 8.3.1.3 Protein -- 8.3.1.4 Vitamins -- 8.3.2 Bioactive compounds -- 8.3.2.1 Polyphenols -- 8.3.2.1.1 Phenolic acids -- 8.3.2.1.2 Tannins -- 8.3.2.1.3 Flavonoids -- Flavones -- Flavanones -- 8.3.2.1.4 3-Deoxyanthocyanidins (3-DXA) -- 8.3.2.2 Carotenoids -- 8.3.2.3 Amines -- 8.3.2.4 Policosanols and phytosterols.
8.4 Health-promoting aspects of pigmented sorghum -- 8.4.1 Antioxidant activity -- 8.4.2 Antiproliferative activity -- 8.4.3 Antiinflammatory effect -- 8.4.4 Antidiabetic -- 8.4.5 Cardiovascular disease prevention -- 8.4.6 Inhibitory effects in other diseases -- 8.5 Conclusion -- References -- 9 Nutraceutical compounds and potential human health benefits of pigmented millets -- Chapter outline -- 9.1 Introduction -- 9.2 The current status of pigmented millets -- 9.3 Structure and nutritional composition of pigmented millet -- 9.4 Nutraceutical compounds in pigmented millets -- 9.4.1 Phenolic compounds -- 9.4.2 Flavonoids -- 9.4.3 Phenolic acids -- 9.4.4 Anthocyanins -- 9.4.5 Carotenoids -- 9.4.6 Phytic acid -- 9.4.7 Tannins -- 9.4.8 Antioxidants -- 9.4.9 Mechanism of action -- 9.5 Potential human health benefits of pigmented millets -- 9.5.1 Reduced risks of chronic diseases -- 9.5.2 Improved bone and digestive health -- 9.5.3 Better blood sugar control -- 9.5.4 Bioactivity -- 9.5.5 Cancer -- 9.5.6 Detoxification -- 9.6 Products from pigmented millets -- 9.7 Future prospects of pigmented millet -- 9.8 Conclusion -- References -- 10 Antioxidant components and health benefits of pigmented pseudocereals -- Chapter outline -- 10.1 Introduction -- 10.2 Antioxidant compounds: from color to antioxidant activity -- 10.2.1 Chemistry and classification -- 10.2.2 Phenolic compounds: flavonoids and nonflavonoid antioxidants -- 10.2.3 Carotenoids -- 10.2.4 Betalains -- 10.2.5 Tocopherols -- 10.3 Pigmented amaranth and antioxidant components -- 10.3.1 Phenolic compounds -- 10.3.2 Carotenoids -- 10.3.3 Tocopherols -- 10.3.4 Betalains -- 10.4 Pigmented buckwheat and antioxidant components -- 10.4.1 Phenolic compounds -- 10.4.2 Carotenoids -- 10.5 Pigmented quinoa and antioxidant components -- 10.5.1 Phenolic compounds -- 10.5.2 Carotenoids -- 10.5.3 Tocopherols.
10.5.4 Betalains -- 10.6 Health benefits of antioxidant components in pigmented pseudocereals -- 10.6.1 Amaranth -- 10.6.2 Buckwheat -- 10.6.3 Quinoa -- 10.7 Conclusions -- References -- 11 Processing of pigmented grains and its effect on their functionality -- Chapter outline -- 11.1 Introduction -- 11.2 Overview of pigmented grains -- 11.2.1 Definition -- 11.2.2 Nutritional value and health benefits -- 11.3 Cereal grains -- 11.3.1 Rice -- 11.3.2 Wheat -- 11.3.3 Barley -- 11.3.4 Maize -- 11.4 Influence of processing on functional properties -- 11.5 Processing techniques and preservation methods for pigmented grains -- 11.5.1 Drying and dehydration -- 11.5.2 Milling and grinding -- 11.5.3 Fermentation and sprouting -- 11.5.4 Cooking -- 11.5.5 Baking -- 11.5.6 Roasting -- 11.5.7 Extrusion process -- 11.6 Effects of processing on nutritional content -- 11.6.1 Impact on macronutrients -- 11.6.2 Impact on micronutrients -- 11.6.3 Antioxidant capacity -- 11.7 Conclusion -- References -- 12 Pigmented grains and their by-products in innovative cereal-based products -- Chapter outline -- 12.1 Introduction -- 12.2 Bread -- 12.3 Bakery products -- 12.4 Pasta -- 12.5 Noodles -- 12.6 Snacks -- 12.7 Conclusion -- References -- 13 Conventional and emerging methods for pigment extraction -- Chapter outline -- 13.1 Introduction -- 13.1.1 Pigmented grains -- 13.1.1.1 Wheat -- 13.1.1.2 Bioactive compounds of pigmented and nonpigmented wheat grains -- 13.1.1.3 Tocols -- 13.1.2 Rice -- 13.1.2.1 Phytochemical diversity of pigmented rice and other bioactive molecules -- 13.1.3 Corn -- 13.1.3.1 Anthocyanin in pigmented corn kernels -- 13.2 Phenolic acids in pigmented corn -- 13.3 Pigment extraction method -- 13.4 Conventional extraction -- 13.5 Microwave-assisted extraction -- 13.6 Ultrasound-assisted extraction -- 13.7 Pressurized liquid extraction.